Vegan Ginger Ice Cream
Vegan ginger ice cream is the perfect choice for those who love slightly spicy and refreshing flavors. Ginger has been used for medicinal and culinary purposes for thousands of years, and it harmonizes perfectly with sweet desserts. The silkiness of coconut milk and the natural sweetness of maple syrup provide the perfect base for this special ice cream. If you like exotic, spicy flavors, this recipe is perfect for you!
Ingredients for this recipe
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Preparation Steps
1
Peel and finely grate or thinly slice the fresh ginger.
2
In a small bowl, whisk together the cornstarch and water until smooth. This will be used to thicken the ice cream later.
3
In a medium saucepan, combine the coconut milk and almond milk. Add the maple syrup, vanilla extract, and grated ginger. Heat over medium heat, but do not bring to a boil.
4
Simmer over low heat for about 5 minutes to allow the ginger flavor to fully infuse. Then, strain the mixture to remove the ginger pieces.
5
Whisk in the cornstarch mixture and continue to cook over low heat until the ice cream base has slightly thickened (about 5-7 minutes). Do not boil!
6
Remove from the heat and let cool to room temperature. Then, refrigerate for at least 4 hours to chill thoroughly and allow the flavors to meld.
7
If you have an ice cream maker, pour the chilled mixture into it and churn according to the manufacturer's instructions. If not, pour the mixture into a shallow dish and place it in the freezer. Every 30 minutes, stir with a fork to prevent ice crystals from forming.
8
Before serving, let it sit at room temperature for a few minutes to soften slightly for easier scooping. Garnish with candied ginger pieces or a drizzle of extra maple syrup.
